Mix tofu, cream cheese, sour cream, cornstarch, and sugar with an electric mixer on low until sugar has dissolved.

Add butter and vanilla and blend until smooth.

Pour the filling into pre-baked crust.

Bake for 45 to 50 minutes until firm (a knife inserted one inch from the edge will come out clean).

Chill completely, preferably overnight.

Variations:

Topping can be added by mixing 3/4 cup sour cream and 1/4 cup powdered sugar and spreading on top of cooled cheesecake. Fruit topping (cherry or berry pie filling) or chocolate topping can be spread on top of cooled cheesecake.

Makes 8 servings

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